Is this the world’s best pizza? Maybe so

Tony Gemignani–an 11-time winner of the World Pizza Championship competition–is a genius when it comes to the presentation of pizza in its many styles. Located in the heart of North Beach, San Francisco’s old Italian neighborhood, Tony’s Pizza Napoletana serves classic Neapolitan, wafer-thin Roman, Sicilian, New York, Chicago-style pies and more. Gemignani creates all of these pizzas utilizing the freshest authentic ingredients as well as proper gas, electric and wood ovens for each variety. His recently introduced 1,000-degree, coal-fired oven is the first on the West Coast.

The STG Pizza Napoletana Wood-Fired Margherita is a must, with a limit of 73 produced per day. See and taste the harmony of slightly burned crust, bubbled whole-milk mozzarella, fresh sauce and basil leaves. It is perfection in a pie.

The amazing thing about Tony’s is not simply the delicious cuisine but the degree of dedication and love that the chef and his staff bring to the art and science of pizza.

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“What we need to do is always lean into the future. When the world changes around you and when it changes against you—what used to be a tail wind is now a head wind—you have to lean into that and figure out what to do because complaining isn’t a strategy.
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